Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, eggplant greek dip a.k.a. melitzanosalata. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Eggplant Greek dip A.K.A. Melitzanosalata is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Eggplant Greek dip A.K.A. Melitzanosalata is something which I have loved my whole life.
Guide to Make Eggplant Greek dip A.K.A. Melitzanosalata
To get started with this particular recipe, we must prepare a few components. You can cook eggplant greek dip a.k.a. melitzanosalata using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients
The ingredients needed to make Eggplant Greek dip A.K.A. Melitzanosalata:
- Get 3 medium size aubergines
- Make ready 1 medium bell pepper
- Prepare 1 clove garlic
- Make ready 30 ml Olive oil
- Take 1 medium size lemon
- Prepare Salt and pepper as you wish
- Take 1/2 bunch chopped parsley
- Get 2 tsp vinegar
Instructions
Instructions to make Eggplant Greek dip A.K.A. Melitzanosalata:
- The night before: You bake in 200 degrees at the oven the aubergines and pepper wrapped each one in an aluminum foil. You bake them till they are very very soft (try to check with a fork after 30 min). When they will be ready unwrap them, take their skin out (aubergines and pepper) while they are warm and let them cool all night in a strainer
- Next day: Mush with a fork the aubergines, pepper and add all the other ingredients till they will become a creamy sauce.
- If you want you can add 100 gr of feta but this is not the original recipe. Enjoy!
As simple as that How to Prepare Eggplant Greek dip A.K.A. Melitzanosalata
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